Eggnog Cheesecake Recipe
This Eggnog Cheesecake is a creamy holiday dessert with the perfect blend of warm spices and rich eggnog flavor. It's baked on a buttery graham cracker crust and makes a festive centerpiece for any celebration!
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Calories: 304kcal
Servings: 12
Equipment
- Large mixing bowl
- Hand or stand mixer
- Rubber spatula
- Small Bowl
Ingredients
CRUST
- 2 ¼ cups graham cracker crumbs
- ½ cup salted butter melted
- 3 tbsp sugar
- 1/2 tsp nutmeg
FILLING
- 24 ounces cream cheese room temperature
- 1 cup sugar
- 3 tbsp all purpose flour
- 1 cup eggnog
- 3/4 tsp ground nutmeg
- 4 large eggs room temperature
WHIPPED CREAM TOPPING
- 1 cup heavy whipping cream cold
- 3 tbsp eggnog
- 10 tbsp powdered sugar
- Nutmeg for sprinkling
- Pearl sprinkles optional
Instructions
- Preheat the oven to 325°F (163°C). Line a 9-inch springform pan with parchment paper and grease the sides.
- Mix the crust ingredients, press them into the pan, and bake for 10 minutes. Cool the crust.
- Lower oven temperature to 300°F (148°C). Mix cream cheese, sugar, and flour on low speed, then add eggnog, nutmeg, and eggs (one at a time).
- Pour the filling into the crust. Bake in a water bath for 1 hour 30-40 minutes. Let it cool in the oven with the door closed for 30 minutes, then crack the door for another 30 minutes.
- Chill the cheesecake overnight.
- Whip heavy cream, eggnog, and powdered sugar, then pipe onto the chilled cheesecake. Add nutmeg and sprinkles for a festive touch.
- Store in the fridge and enjoy within 3-4 days!
Nutrition
Calories: 304kcal | Carbohydrates: 34g | Protein: 12g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 81mg | Sodium: 616mg | Potassium: 285mg | Fiber: 0.5g | Sugar: 21g | Vitamin A: 408IU | Vitamin C: 0.3mg | Calcium: 250mg | Iron: 2mg